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How to caramelize onions:
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Over medium heat, let oil warm up.
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Once warm, add in onion pieces.
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Stir every two minutes or so for about 25 minutes, until onions are a wonderful caramel color.
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During the cooking process, add in water whenever you feel things are getting a little too hot.
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About 10 minutes into the process, add in the sugar.
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If you are using a sweet onion, you can omit the sugar.
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Now for the enchiladas.
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In a medium bowl, mix together the enchilada sauce and BBQ sauce.
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How much BBQ sauce you add is really up to you.
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I am a huge fan of BBQ sauce, so I used close to 3/4 a cup.
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Grab a 9 x 13 pyrex dish and spray it down with a little olive oil Pam.
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Grab tortilla number 1.
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Layer black beans, pork, and caramelized onions, sprinkle a wee bit of cheese in it.
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Roll it tightly and place in pyrex dish.
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Follow this process with the remaining 5 tortillas.
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You can use any type of tortilla you want... corn, whole wheat, white, spicy cayenne, etc.
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The grocery store has a million different varieties.
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Once all your tortillas are rolled and stuffed, pour the sauce mixture evenly over top.
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You can also add pieces of shredded pork on top as well.
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Sprinkle cheese over the top.
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Add cilantro to only half the enchiladas if you have a cilantro averse boyfriend like me.
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Bake at 350F for 30 minutes.
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Then, devour!
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I can only eat about 1/2 an enchilada, and my boyfriend finishes off a whole one, so the serving size is a little more than 6 because of this.
